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The classic pairing of blueberries and lemons in these scones gets a tasty twist with a dusting of cinnamon-sugar. Gently combine the flour mixture and liquid ingredients to keep from mashing the blueberries.

2. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, xanthan gum, salt, and baking soda until well combined. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the blueberries, combining them gently so as not to smash them. Make a well in the center and set aside.

3. In a small bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the milk until well combined. Stir in the lemon zest and vanilla extract. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until well blended and the mixture comes together, being careful not to crush the blueberries.

4. Divide the dough into two equal portions and shape each into a ball. Place the dough on a board or other surface lightly dusted with gluten-free all-purpose flour. With lightly floured hands, gently pat one ball into a flat disk about 3⁄4 inch thick. Using a sharp knife, cut the disk into 6 equal wedges. Repeat with the remaining ball of dough. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Let the scones rest for 15 minutes.

5. Heat the oven to 400°F while the scones rest.

6. Make the egg wash: In a small bowl, combine the egg and water and whisk until well blended. In another small bowl, combine the sugar and cinnamon until well blended. Brush the tops of the scones with the egg wash and sprinkle with the cinnamon-sugar mixture.